UPDATE: See my update to this post: Two-Ingredient Pumpkin Muffins, Revisited to learn a secret third ingredient that will take these muffins to the next level, plus several new tips and add-in options!
A few years ago I decided to try out an easy and cheap recipe for two-ingredient pumpkin muffins. I was totally intrigued by the idea of such a simple pastry and just had to try it for myself. Since first making this recipe I have made it dozens and dozens of times, and it is a fall favorite at our house.
In this post I’ll explain:
- Which cake mix and pumpkin brands are my favorite
- How to make these muffins
- What third ingredient to add to make your muffins fluffier
Choosing a Cake Mix & Pumpkin Brand
Given the simplicity of this recipe, I decided to start by doing some research and figure out which ingredients would make for the best result. The original recipe I used called for a yellow cake mix, but after a bit of googling and reading through comments, I found that people who had made these multiple times liked a spice cake mix better. I can’t find where I read it, but one site suggested that you use Duncan Hines Spice cake mix in particular. I also found a few recipes that called for a yellow mix with nutmeg and cinnamon added, but that just seemed like too much work!
Since the first time I made this recipe, I have made it literally dozens of times. I have tried all types of spice cake mixes and can confirm that Duncan Hines is still my very favorite. Betty Crocker is fine, but I prefer the taste of DH slightly. I also have used a yellow cake mix with spices added in a pinch when the grocery store was out of spice cake mix and it was pretty good, so keep that in mind if you can’t find spice cake mix.
In taste-testing pumpkin I’d also recommend sticking with Libby Pumpkin Puree. I’ve tried Walmart’s Great Value brand and Central Market’s Organic Pumpkin and they just taste a little off. If you can find it, stick with Libby’s.
Tips for Making the Pumpkin Muffins
As you would suspect with a two-ingredient recipe, these babies were a breeze to make. It took no time at all! One thing that did surprise me was that this recipe didn’t make a full two-dozen muffins. On the recommendation of another blogger who said that they wouldn’t rise like regular cupcakes, I filled my liners with more batter than usual, which is probably why I ended up with 18 muffins instead of 24.
If you are looking to get a full 24 muffins out of this recipe and up your game a bit, add one or two eggs. Egg helps the muffins to rise, giving them a fluffier appearance and makes them more spongy and less dense.
Some blogs showed the muffins topped with powdered sugar or iced with cream cheese frosting, but trying to keep them healthy and low-calorie, I decided to leave mine plain. (Since making these I’ve learned a lot, so see my updated post with tips and tricks here: Two-Ingredient Pumpkin Muffins, Revisited)
Not only are these pumpkin muffins easy to make, but they turned out super moist and very delicious. I brought them to the office and everybody loved them! These are my go-to recipe for fall!
How to Make Two-Ingredient Pumpkin Muffins
Here is how to make them, step by step:
Start with one box of Duncan Hines Spice cake mix and one 15 oz. can of 100% pumpkin puree.
Dump both ingredients into a large mixing bowl.
Blend on medium speed for 2 minutes or until ingredients are well mixed. Batter will be thick. (Add an egg or two to thin the batter and make the end product fluffier.)
Scoop the mixture into a greased or lined muffin tin. I like to spray my muffin liners with a thin coat of Pam to prevent the muffins from sticking. Also, it’s not shown in this picture, but USA muffin tins are the best. They are non-stick and so easy to clean!
Bake for 18-22 minutes at 350 degrees. You will know if they’re done if a toothpick comes out clean.
Let the muffins cool before removing them from the tins.
Two-Ingredient Pumpkin Muffins
Ingredients
- 1 box Duncan Hines spice cake mix
- 1 15 oz. can 100% Pumpkin Puree (Do not use pumpkin pie filling.)
- 1 bag Semi-sweet chocolate chips (If desired)
Instructions
- Preheat your oven to 350 degrees.
- Dump ingredients into a large mixing bowl. Blend with a mixer for two minutes on medium speed or until well mixed. The batter will be thick.
- If desired, use a spatula to fold in chocolate chips.
- Scoop batter into lined or greased muffin tins. (I like to use paper liners and coat them with a spray of Pam to make them release easier.
- These muffins won’t rise like traditional cupcakes so fill them with more batter than usual. If you like smooth rounded tops, use a spoon to even out the batter. These will not settle like normal muffins or cupcakes unless you add an egg.
- Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
- Let muffins cool before removing from the muffin tins.
- You may choose to top them with powdered sugar or creme cheese frosting, but I thought they tasted delicious plain!
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I have this pinned and bought the ingredients (yellow cake mix) on Sunday. I plan to make them sometime in the next week or two. Thanks for the tips! I had no idea they were only 2 WW points! That’s awesome!
You are going to love them! Be sure to come back and share any tips you have after trying them out 🙂
Just made these for my roommates, it was the most delicious muffin I’ve ever made. I made it with yellow cake mix and it was delicious, I can’t wait to try the spice cake mix next time. It’s going to be a weekly tradition for us!
I think you have to be careful with the cake mix. The duncan hines I bought was a bit smaller and said duper moist. They were fine on the plain batch, but would not cook all the way with the chips.
Great tip! Thanks Cathy
Any idea how many calories per muffin. I made 12
Without chocolate chips. 🙂
This was originally a hungry girl recipe. According to this link they are 181 calories. But that is with devils food cake mix. This one I found with spice cake mix like I use says they’re 92 calories.
Does anyone know what happens to the muffins if you use the pumpkin pie filling instead? That’s all I have at the house, and wanted to see if I could save a trip to the store.
Here is a website giving a comparison of canned pumpkin vs. pumpkin pie filling. The pumpkin pie filling has added sugar, salt, spices and offers less good nutrients overall. BUT it will work the same in this recipe and if you are not worried about the decrease in nutrition factor then you will just get a YUMMIER more flavorful cake!
Website for comparison:
http://www.livestrong.com/article/437496-plain-canned-pumpkin-vs-canned-pumpkin-pie-filling/
I have seen this with a 3rd ingredient, water. If you add 1 cup water the batter it will be thinner, the muffins lighter and you may get the full 2 dozen. Try it they say 96 calories, 2 weight watcher points! Enjoy and here’s to a happy, healthy new year!
I see the terms cupcakes and muffins used interchangeably… no, these muffins “will not be like regular cupcakes” because they are muffins, not cupcakes. Muffins are denser & from a doughier raw mixture. They are not whipped into a lighter, runnier batter. Regular cupcakes are light & fluffy, like cake.
This is a great recipe with so many cake flavor variations and add-ins possible.
This has been one of my go-to fall recipes for years. I highly recommend that you add about 1/4 cup non sweetened applesauce to make them more airy and less dense. Those little cups you pack in kids’ lunches work great!!! Enjoy!!!
I only had yellow cake mix but I imagine it will be EVEN better with spice cake mix. So good! And moist indeed!
I added choc chips, 1/2 TBSP of pumpkin spice mix, and 1/4 C. apple sauce. Lovely!!!
I love adding chocolate chips to these muffins!
Do you think this would work with gluten free cake mix?
I can’t imagine why it wouldn’t! Let me know if you try it how it turns out!
can you use any brand of cake mix, does it have to be Duncan Hines cake mix.
You sure can! It doesn’t even have to be spice. Yellow cake mix works too!
I used the pumpkin pie filling (it was already in my pantry) and added a scoop of vanilla whey protein powder. These are delicious and a lot less expensive than Starbucks.
I have not tried making these yet, but I am wondering if you are talking about 24 full size muffins, or the mini-muffins?
Full size muffins!
Can these be made as a cake instead of muffins?
I can’t see why not! Give it a try and let us know how it turns out!
Thanks, Kendall! I just like to make something simple for 2 people. I don’t want to have to mess w/the muffin “stuff”.
Hi Deborah,I believe the Weight Watchers point count is 1. Here are the nurmebs you need to calculate. Each muffin has:Calories: 29.6Fat: 0.2 gCarbohydrate: 7.6 gFiber: 0.6 gProtein: 0.7 gThanks so much for asking.- Susie
Hi!
Has anyone thought to or have tried these with some shredded carrots in them? I’ve been thinking of giving it a go later this week!
I haven’t yet! Great idea though. Let us know how they turn out!
I JUST made these. I didn’t believe it would work. I did cheat and add ONE egg (I had to for piece of mind). They came out PERFECT. There’s 4 of us in this house and 15 minutes after cooking there’s 3 left !!